Baked Artichoke Dip
- Number of Servings: 6
Ingredients
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Makes 2-3 cups of artichoke dip. I entered that there were 6 servings, estimating a serving of 0.5 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user NCSUEMME.
2 (14-ounce) cans water-packed artichokes, well drained4 ounces organic silken tofu - I used soft tofu for NUT info3 large cloves garlic1/3 cup Parmesan cheese, freshly grated2/3 cup plain (or Greek) yogurt - I used Fage 2% to get nut info.1/4 teaspoon fine grain sea salt, or more to tastepinch of cayenne peppermore Parmesan to sprinkle on top
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Makes 2-3 cups of artichoke dip. I entered that there were 6 servings, estimating a serving of 0.5 cup.
Number of Servings: 6
Recipe submitted by SparkPeople user NCSUEMME.
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 3.0 g
- Cholesterol: 5.9 mg
- Sodium: 681.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 4.7 g
- Protein: 7.5 g
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